When people generally think of boiled eggs, they usually think of hard, dry eggs that smell like sulfur and have an unattractive grey ring around the yolk. This is what boiled eggs are like if they are way overcooked. I completely understand – it’s so easy to start boiling the water and just walk away. But after you’ve tried one of these eggs, you’ll never go back!
I like to make small batches of eggs at a time, like 2-6, and have extra boiled eggs available in the fridge as a snack. You can also use the same method for bigger batches of eggs for egg salad or deviled eggs, etc.
Put the eggs in the pot and add enough room temperature water to cover. Start heating the pot uncovered over high heat and do not walk away! Actually, you can walk away, but make sure to stay within earshot of your water so you can hear when it’s boiling. As soon as the water reaches a rolling boil, take the pot off the heat and let sit for exactly 10 minutes.
After 10 minutes, drain the water and rinse the eggs in cold tap water to stop the cooking. I don’t like to make extra dishes and I can be pretty lazy when cooking sometimes, so I’ll just pour as much of the hot water out of the pot while keeping the eggs in, then refill the pot with cold water.
Now for the hard part – the peeling.
I don’t like to throw anything away, so I will crush up the eggs shells and sprinkle them around the garden. My pet chickens will pick some of these shards up to replenish their calcium, and the sharp eggshells also help deter snails.
The yolk is solid, but orangey and creamy. They don’t have the unpleasant sulfur taste that overcooked eggs have, nor do they have the overwhelming raw egg taste that runny eggs have. The albumin is firm enough for the shell to peel off relatively easily, but not rubbery. I like my boiled eggs topped with freshly ground black pepper, but these eggs are so good, sometimes I eat them as is!
Perfect Boiled Egg
Active Prep Time: 12 Minutes
Ingredients:
- Eggs
- Enough water to cover
Instructions:
- Place eggs in a pot. Add enough room temperature water to cover.
- Heat the pot uncovered over high heat.
- As soon as the water reaches a rolling boil, take the pot off the heat.
- Let sit for 10 minutes.
- Drain hot water and rinse with cold water to stop the cooking process.
- Peel and enjoy!